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Suggest a better descriptionBlacken the peppers all over on a naked flame, then cool them in a sealed plastic bag. Take them out of the bag and remove all the loosened outer skin with a scouring pad under running water. Cut the peeled and seeded peppers into approximately 16 neat strips. Toast the breasd lightly on both sides. Rub all over with the peeled garlic clove, then brush with olive oil. Lay the anchovy fillets on top, and then the cheese slices over them. Toast the bread until the cheese runs. Arrange the crostini on a platter, scatter the grilled peppers on the top and serve, drizzled with the remaining olive oil. Sprinkle lightly with salt and pepper. Per serving: 238 Calories (kcal); 10g Total Fat; (36% calories from fat); 8g Protein; 29g Carbohydrate; 9mg Cholesterol; 704mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 6 servings | ||
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Calories: 15 | ||
Calories from Fat: 15 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.9mg | 1 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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